Lamb Rogan Josh

Serves 4 – 6


  • 1,2kg lamb knuckles
  • 2 onions, finely sliced
  • sunflower oil, to deep fry sliced onion
  • 75ml cashew nuts
  • 125ml boiling water
  • 75ml sunflower oil
  • 1 cinnamon sticks
  • 1 large bay leaf
  • 1 onion, finely chopped
  • 30ml crushed ginger
  • 15m crushed garlic
  • 25ml red Chilli powder
  • 15ml ground coriander
  • 5ml ground cumin
  • 5ml garam masala
  • 2,5ml turmeric
  • Salt to taste
  • 2 tomatoes, blanched
  • 50ml fresh cream
  • Fresh coriander, chopped

Here’s how:

  1. Skin and chop tomatoes.  
  2. Fry sliced onion in a non stick frying pan with sunflower oil and brown the onion slices.  
  3. Drain off the excess oil in a sieve and place the onion on absorbent paper towel.
  4. Soak the cashew nuts in boiling water for ten minutes.  
  5. Process the cashew nuts in a liquidiser with brown onion slices and water until smooth.  
  6. Trim the excess fat of the knuckles if necessary.  
  7. Heat the sunflower oil in a thick bottomed pot.
  8. Fry cinnamon stick and bay leaf for a few seconds until fragrant.  
  9. Add the chopped onion and fry on a medium heat until golden brown.  
  10. Stir in the crushed ginger and garlic.  
  11. Mix in all the ground spices and stir for a few seconds.  
  12. Add the lamb and coat in the spice paste mixture.  
  13. Add salt and continue stirring the meat to ensure the spices and lamb do not stick to the pot and burn.  
  14. When the mixture does begin to stick, add enough boiling water to cover the knuckles.
  15. Simmer for 30 – 45 minutes and add more water if necessary.  
  16. When lamb is tender, add chopped tomatoes, and the smooth cashew onion paste and continue to simmer until the sauce thickens.  
  17. Pour in the cream, adjust the seasoning, and garnish with fresh coriander.